By Executive Head Chef Phil Kent
Part of our Cottages4you mini series – if you missed part one click here!
2 Lincoln red beef fillet 6-8oz (from Nelsons Butchers in Stamford) 100g fennel seeds
2 large potatoes ½ bunch parsley
3 white onions Oil
2 tins chopped tomatoes Salt and pepper
4 red peppers
Start by making the tomato and fennel seed compote:
Add a little oil to a pan.
Finely dice two white onions and gently sauté until soft.
Finely dice two red peppers and add to the onion along with the fennel seeds.
Cook for a further 5 minutes before adding the chopped tomatoes and cook for a further 30 minutes or until the liquid has reduced by half.
Roasted red pepper puree:
Place the remaining peppers on a baking tray, rub with oil and place in a pre-heated oven (180C) for 5-6minutes.
Peel back the skins, remove the seeds and place in a food processor until smooth. Season to taste.
Peel both potatoes, grate and finely dice one onion.
Mix together and then squeeze out any moisture from the mixture.
Season with a little salt and add some oil to a very small pan. Line the pan with the potato mix. Gently cook on both sides until golden brown.
For the beef:
Meanwhile heat a tbsp. of oil in a medium sized frying pan, season the beef with salt and pepper and cook on both sides for 4-6 minutes for medium rare.
Remove from heat and leave to rest for a further 4 minutes. Finally, add the chopped parsley to the compote before serving.
The Bull & Swan at Burghley
St Martins, Stamford, Lincolnshire, PE9 2LJ
T: 01780 766 412